We always Bypass the Cow...and the Chicken.

In the modernist bakery, animal products are no longer necessary to create luscious desserts. Thanks to brilliant Pastry Chefs like Fran Costigan and Plant-Based culinary institutes such as Rouxbe.com, we now have available recipes, methods, and techniques to create the most delicious desserts you've ever tasted!

Below is a list of common ingredients we use at Bypass the Cow. We love questions, so feel free to email us at info@BypassTheCow.com with any of yours!

Bypass the Cow Ingredients

Dutch-Processed Cocoa Powder

Also referred to as alkalized, this cocoa powder has a rich, dark chocolatey color with not as much chocolate flavor. Due to its processing, it is more expensive and, unfortunately, doesn't share the same health benefits as regular cocoa powder.

Gluten-Free Flour

We use Bob's Red Mill 1:1 Baking Flour for all our No-Gluten bakes. Like all gluten-free flours, it's a mix of various grains and starches. Bob's Red Mill's is a combination of sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca starch, and xanthan gum.

Baking Powder and Baking Soda

All of our baked goods utilize the leavening chemistry of at least one of these ingredients.

Sugars and Sweeteners

Real Maple Syrup

Pure maple syrup adds a richness to baked goods along with a depth of flavor that's unmatched by other liquid sweeteners. Maple syrup is considered a less processed sweetener making it a preferred choice when considering the consequences of sweeteners on our health.

Homemade Prune and Pumpkin Purees

Fruit and vegetable purees can play different roles in baked goods similar to that of eggs and other fats. In the case of our products, the purees act as flavor enhancers, (partial) fat replacers, and sweetners.

Organic Cane Sugar

We always use organic cane sugar as it is not processed through animal bone char and chemicals as regular cane sugar is, therefore making it truly a vegan ingredient.

Fats

Traditional baked goods rely on butters, margarines, and shortenings to give baked goods the fatty richness we all crave. Unfortunately, these products are hard for our bodies to process and associated with many common health concerns, so Bypass the Cow uses only plant-based fats and strives for as minimally processed as possible without having to sacrifice taste, flavor, aroma, texture, or mouthfeel.

Coconut Milk

Coconut milk is a common ingredient in the plant-based kitchen. The high fat content along with the unique flavor makes it a versatile ingredient.

Prune and Pumpkin Purees

Fruit and vegetable paste can be stand-ins for fats found in traditional baking. They also add unique flavors to our plant-based baked goods.

Vegetable oil

Since oils of all kinds are highly processed and thereby considered by many as unhealthy for the body and hard on the environment, we keep our liquid fats to a minimum. Bypass the Cow recipes utilize a combination of ingredients to achieve the same or similar results found in the traditional bakery.

Liquids and Extracts

Soymilk

We use soymilk in our bakes unless requested otherwise as a custom order. Soymilk has more fat than other milk alternatives without adding any added sugars or unwanted flavors. Because of these attributes, it most closely mimics the role dairy milk plays in traditional bakes. Soymilk is also the non-dairy alternative with the least additives. The soymilk used at Bypass the Cow has just three ingredients: soy beans, water, and salt.

Apple Cider Vinegar

Apple cider vinegar has been touted as beneficial to our health many years, but it's also fabulous in plant-based baked goods. For some of our recipes, we use it to curdle soymilk (or almond) which adds flavor and aids in creating light and airy bakes. Apple cider vinegar also creates a more tender crumb.

Flavoring Extracts

We use real vanilla extract, and/or lemon or orange oil extracts in all of our bakes. We never use artificial flavorings.